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Author Notes: Every single person, vegetarians and carnivores who have stumbled onto this dish, and courageously taken a bite of these spicy, salty, fried green beans are instantly addicted, including me. This is my favorite Chinese green bean dish, while other regions I sometimes find too saucy, masking the wonderful flavours of fried green beans. Great to go along with a fresh Chinese salad and a meat dish.
*if you don't like the delicious bites of sichuan numbing peppers with your beans, gently frying them in the oil to release their flavours, and then set them aside before continuing the dish.
** Sodium level in store-bought preserved mustard varies, so taste the dish before adding in salt. I love using kosher salt here, the coarse texture contributes to the burst of dry-salty flavour. —FrancesRenHuang
Serves 2 as a side dish
- 3 handful of green beans (or about 2 cups), trimmed at ends, washed and patted dry
- unflavoured oil for frying
- 5 dried chilies
- 3 garlic cloves, sliced thinly
- 1 teaspoon sichuan peppercorns
- 2 teaspoons green onion, sliced thinly
- 2 tablespoons Chinese preserved mustard, chopped finely
- 2 tablespoons ground pork
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon soy sauce, for flavour
- Heat oil in wok until 360F and fry the green beans in small batches until skin puffs up and slightly golden; set aside onto paper towels. In the meantime, in a non-sticking pan stir-fry the pork and preserved mustard over medium-heat until cooked through, about 3 min; set aside.
- In low heat, reserve 1 tbsp of oil in wok and gently fry the sichuan peppers (take care not to burn it) until the aroma comes out, mix in the garlic and dried chilies and stir-fry gently for 1-2 minutes; turn up the heat and mix in the mustard and pork, stir-fry until well combined, about 1 min.
- Mix in the fried green beans and continue to stir-fry until well combined; add salt and drizzle in the soy sauce, and mix well. Turn off the heat and add in green onion, mix well and serve with rice.
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